$99
Manufactured in dairies of Haute-Loire, the Montbriac is made from cow’s milk. This cheese is easily recognizable with its ashy dough and its slightly blue-veined ivory color pâte. The cheese got a light perfume, smooth and delicate. One primarily finds it in local dairies.
Taste it at the end of a meal with a crusty baguette !
Price is per portion fo 150g
Origin : France, Rhône-Alpes
Milk : Pasteurizes
Texture : Soft with bloomy rind
Fat : (%) : 27
Wine: Dry Red Wine
Seasonality : April-September
Animal : Cow
Intensity : medium
PDO/AOP : Yes
Appearance : Creamy
Pregnant woman: Yes
Portion of about 200g
Eat by date: 10 days after the delivery
For more than 10 centuries, the Roquefort is produced near by the village of Roquefort-sur-Soulzon (Aveyron). After the Comte, it is one of the most popular cheese in France.
Portion of 150g
Best before: 1 week after the delivery
Comté was one of the first few kinds of cheese to receive an AOC (Appellation d’origine controlee) status in 1958. It is one of the most popular AOC cheeses in France with around 40,000 tonnes of annual production.
Slice of 250g
Best before: 10 days after the delivery
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